Make these pickled prawns in the days leading up to your dinner party for a fab starter that's full of flavour and goes great with Melba toasts or crostini. They will give a contrast of texture to your starter - the crunch of the crostini goes well with the softness of the prawns.
You can make this starter up to two days before your dinner party, which means you can easily get on with your main on the day, not having to worry about the starter. You can also leave it overnight, but ideally you will give it a little more time for the flavours to mature and come together.
Served in pretty little individual bowls, you might even have guests asking for seconds, because it's really original and a lovely, unique way to dish up prawns that they may not have tried before. Give your prawns a makeover with this punchy marinade that takes minutes to pull together.
HOW TO MAKE PICKLED PRAWNS
Simply mix all the ingredients together except the prawns, then add the prawns, stir well and cover. Leave in the fridge overnight but you can make them 2 days ahead.
- 2 medium onions, quartered and very thinly sliced
- 75ml extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 3 bay leaves
- 1tsp fennel seeds
- 1tsp mustard seeds
- 1tsp celery salt
- 1tsp fresh ground black pepper
- 1tsp coriander seeds
- 200ml red wine vinegar
- Juice of 1 lemon
- 450g cooked king prawns
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